Crock Pot Chicken Tacos

This is one of my family's favorite meals!  Taco night is requested almost weekly!  When I made it this week, I only used 2 chicken breasts - but I would normally use 4-5 so that I can freeze the extras for chicken enchiladas or chicken quesadillas.  I actually only had 2 chicken breasts in my freezer - so that made my decision for me!

We generally serve tacos with Uncle Ben's Ready Whole Grain Medley Brown & Wild Rice along with corn.

Crock Pot Chicken Tacos
Serves 4

Ingredients:

2-3 frozen chicken breasts (add more if you want leftovers)
1 packet taco seasoning mix
Juice of a lime
Bottle of beer (I typically use some sort of beer from south of the border)

To serve:
Hard and soft taco shells (warmed)
Shredded cheese
Shredded lettuce
Sliced olives
Taco sauce
Plus any other taco toppings you enjoy!

Throw everything into a crock pot!  You can start this in the morning (9:00 a.m. or so) and let it cook on low all day.  If you start it later (11:00 a.m. or later) - I would suggest starting on high and turning down to low after a few hours.  We eat dinner at 6:00 p.m. every night - so my start time is based on that! 

Turn chicken breasts a couple of times throughout the day, try to not lift the crock pot lid too many times - you'll let the heat escape!

An hour or so before serving, take two forks and shred the chicken - this will happen very easily!

Serve with warmed soft and hard taco shells, shredded lettuce, sliced olives, shredded cheese, and taco sauce!  Plus whatever else you might like on your tacos!  Guacamole, sour cream, pico de gallo, diced onion, diced avocado.................